Pumpkin medallions, also called pumpkin milanesas or pumpkin milanesas, are ideal for incorporating vegetables in an original and rich way. This elaboration consists of a pumpkin puree with onion and battered condiments. Also, medallions are a simple and ideal preparation to do with the little ones. On the other hand, you should know that you can consume these newly made medallions or freeze them to consume them for 3 months. In addition, you can serve as a main dish for a light food at home. If you prefer, you can also take them to the office, work or school. In recipes, we show you how to do pumpkin medallions. Lets cook!
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make pumpkin medallions: |
| 3 slices of 1 finger width pumpkin 1 onion 1 teaspoon of nuts Double Carolina 5 chard sheets |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin medallions:
1. To start with the pumpkin medallions recipe, first cook the pumpkin. To do this, first pél it and cut it into medium cubes. Next, it has it in a bowl suitable for microwave covered, cook for 15 or 20 minutes. Then, leave it a few minutes in a strainer to release the liquid that could be formed during cooking. Reserve the liquid to use it later.
2. While the pumpkin cools, pela and half onion with 1 teaspoon of oil at maximum temperature. When it is transparent, lower the fire to the middle and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat until the onion is caramelized.
3. When the pumpkin is cold, condition it and add the oatmeal. With wet hands so that they do not stick, form 4 medallions and take them to the freezer covered for 30 minutes to make it easier to batter them.
4. Meanwhile, beat the egg with a jet of milk (approximately 20 cc) and processes the corn flakes to mix them with the polenta in another container.
Trick: You can season the egg with Provencal or mustard to provide more flavor. You can also mix or replace polenta and flakes with breadcrumbs, panko, seeds or oatmeal.
5. When the medallions are frozen, remove them and rebound them in flour. The flour will absorb the humidity of the vegetables and make the battering more crispy. Next, pass them for the egg.
Trick: You can also add a little fresh cheese on medallions to add more proteins to this dish, so you will make delicious pumpkin and cheese medallions.
6. After moistening your medallions in the egg, rebound them with the polenta and the flakes. Do some pressure so that everything is stuck. Next, incorporate the pumpkin medallions into a previously greased roasting to cook them in the oven at 200 ºC for 15 minutes. After the time of the oven pumpkin milanesas, gy them and cook for 10 more minutes.
7. Saltea the other half of the onion in a pan over high heat with a teaspoon of oil. When it is transparent, add the rice and skip it until it brines, mixing every so often so that it does not stick or burn.
8. When you have achieved a slightly roasted color, add the amount of hot fluid three times. In this case, where you used 2 wells or boys of rice, add 6 water wells. Remember to use the liquid of the pumpkin at this point to take advantage of its nutrients instead of discarding them. Then lower the fire to the middle and cook for 7 minutes.
9. After time, add raw, clean and chopped chard leaves. Then, jump the rice with the vegetables for 1 more minute for the chard to heat. Withdraw.
10. You can serve the pumpkin medallions with the rice! Tell us in the comments your opinion and share with us a photograph of the final result.
